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Wednesday, January 31

Pumpkin Coffee Cake


Pumpkin Coffee Cake
 
All Recipes via Karen Stadelmeier
Author:
Recipe type: Dessert
Ingredients
  • TOPPING INGREDIENTS:
  • ¼ cup packed brown sugar
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cold butter or margarine
  • ½ cup chopped pecans
  • CAKE INGREDIENTS:
  • ½ cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • ½ cup canned or cooked pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
Instructions
  1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
Notes
KAREN’S NOTES:
I used a mixture of cloves, cinnamon, ginger and nutmeg for the pumpkin spice and skipped the nuts for you :-). I also used one pan instead of two and I think the thickness was perfect.


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